If there are two things I love in the world, it’s seafood and pasta. So I know I can’t go wrong when I smoosh the two together. Actually, lets add a third love into the mix… white wine. The name of this recipe tells you everything you need to know about it, really. Some delicious shrimp, having a bath in some warm white wine, paired with tender linguine – it’s a match made in pasta heaven.
I love to cook with wine, and this dish, in its simplicity, is the perfect example of a flawless medley of white wine, garlic, lemon and butter. Sometimes there is nothing better than the aroma of white wine, reducing over garlicky prawns… add the freshness of a spritz of lemon juice and the decadence of melted butter – my household goes crazy for it. For this recipe, I used a Sauvignon Blanc (I always have some in the house because I drink it), but any white wine will do so long as it’s not sweet or bubbly. Try and use a good quality wine – if you wouldn’t drink it, then you probably shouldn’t cook with it, especially if you follow the obligatory ‘one glass for me, one for the pot’ rule.
While putting this recipe together, I learned something new about the term ‘scampi’. So, we all know of ‘scampi’, as in, the Italian term for the delicious and delicately flavoured Dublin Bay prawn (which I haven’t used in this dish as I was unable to source them locally on this particular weekend). And we also know of ‘scampi’ in the sense of this very dish – essentially prawns or shrimp cooked in garlic butter or olive oil. But what I now know is, ‘scampi’ is also a culinary term that relates to prawns or shrimp, in much the same way ‘beef’ relates to cows (that is, you refer to them as prawns or shrimp when they are living, and ‘scampi’ when they are ready to devour).
But with that little bit of trivia now securely in the vault, let’s get back to talking about this dish. It’s so buttery, so succulent and so fresh with the addition of lemon and parsley. The lemon tends to balance out the richness of the butter, lightening the whole dish up and making it perfect for summer dining. Lunch or dinner on the patio? Don’t mind if I do.
These buttery, garlicky shrimp and a match made in heaven when paired with some beautiful linguine… just twirl the pasta up in your fork and get a big, succulent piece of delicious shrimp all caught up within it, you’ll find yourself in love with this dish that is also just so easy to make.
Oh and I would highly recommend serving this with an icy cold glass of crisp, dry, white wine… obviously.
Drunken Shrimp Scampi Linguine
These buttery, garlicky shrimp and a match made in heaven when paired with linguine… just twirl the pasta up in your fork and get a big, succulent piece of delicious shrimp all caught up within it, you’ll find yourself in love with this dish that is also just so easy to make!
- 1 500g package of dried or fresh linguine
- 2 tablespoons olive oil
- 2 eschallots, finely diced
- 1kg large raw prawns, peeled, deveined and chopped into 2cm pieces (see note)
- 5 cloves garlic, minced
- 1 cup dry white wine
- Juice and zest of ½ lemon
- 3 tablespoons butter
- Salt and pepper, to taste
- ½ cup shredded parmesan cheese + extra for serving
- 2 tablespoons fresh parsley, chopped
Cook pasta according to package directions in salted water, reserving ¾ cup of the cooking liquid.
Meanwhile, in a large pan, heat olive oil over medium heat. Add eschallots to the pan and fry until translucent – about 3 minutes.
Add the shrimp and sauté until they start to turn pink – approximately 2 minutes. Add the minced garlic and sauté until fragrant.
Deglaze the pan by adding the white wine, lemon juice and zest. Allow to simmer until the prawns are thoroughly cooked.
Add the butter, 1 tablespoon at a time and stir through until the sauce becomes smooth and creamy. Season to taste.
Add the drained pasta to the pan, together with the parmesan cheese and reserved liquid, toss well.
Toss through the fresh parsley and serve immediately with an accompaniment of additional parmesan cheese.
It's not a bad idea to keep aside a couple of prawns (per serving) with their shells and heads in tact. Cook these by frying separately to the main dish and use them to top each plate. They add a delicious pop of colour!